| An antioxidant is a chemical that prevents the oxidation of other chemicals. In biological systems, the normal processes of oxidation
(plus a minor contribution from ionizing radiation) produce
highly reactive free radicals. These can readily react with and damage
other molecules: in some cases the body uses this to fight infection. In other cases, the damage may be to the body's own
cells. The presence of extremely easily oxidisable compounds in the
system can "mop up" free radicals before they damage other essential molecules.
The following vitamins have shown positive antioxidant effects:
- Retinol (Vitamin A or beta-carotene) has been discovered to protect dark green, yellow and orange
vegetables and fruits from solar radiation damage, and is thought to play a similar role in human body. Carrots, squash,
broccoli, sweet potatoes, tomatoes, kale, collards, cantaloupe, peaches and apricots are particularly rich sources of
beta-carotene.
- Ascorbic acid (Vitamin
C) is a water-soluble compound that fulfills this role, among others, in living
systems. Important sources include citrus fruits (like oranges, sweet lime, etc.), green peppers, broccoli, green leafy
vegetables, strawberries, raw cabbage and tomatoes.
- Vitamin E (tocopherol) is fat soluble and protects lipids. Sources include wheat germ, nuts, seeds, whole grains, green leafy vegetables, vegetable oil and
fish-liver oil.
- Selenium is best obtained through foods, as large doses of the supplement form
can be toxic. Good food sources include fish, shellfish, red meat, grains, eggs, chicken and garlic. Vegetables can also be a
good source if grown in selenium-rich soils.
Several food additives (including ascorbic acid and tocopherol-derived
compounds) are used as antioxidants to help guard against deterioration of
food.
Other antioxidants are enzymes. These include glutathione peroxidase, superoxide dismutase and catalase.
A lot of damage is done by free radicals in mitochondria (damage to
mitochondrial DNA, which is very much exposed to free radicals because of where its location between the inner and outer
mitochondrial membranes; and the enzymes that copy it don't do error-checking/correction, as the ones that copy the nuclear DNA
do). Most antioxidants, however (including vitamic C and vitamin E) can't get into mitochondria for various reasons (e.g. because
it's charged). But a group of scientists in Russia (led by V. Skulachev) has created a custom antioxidant ("Skulachev ion" is
forming the point of the molecule and penetrates the mitochondrial membrane and the "antioxidising" part is attached behind it)
that can enter the mitochondria and stays there preventing damage to DNA.
The benefits of antioxidants were examined during the Age-Related Eye Disease Study.
References
- Halliwell B. 1999. Antioxidant defence mechanisms: from the beginning to the end (of the beginning). Free Radical Research
31:261-72.
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